Prep 10 mins
Cook 12 mins
From Bon Appetit January 2006. Jerusalem artichokes are related to the sunflower and are native to North America. Lucky you if you have access to fresh Jerusalem artichokes! If not available, frozen ones can be substituted. How would one describe the taste? Nutty, sweet, potato-like.... I really don't know.
- 3 tablespoons butter, divided
- 2 tablespoons extra virgin olive oil
- 1 lb jerusalem artichoke (also known as "sunchokes" or substitute1 pound frozen Jerusalem artichokes, thawed to room temperatu)
- 3 tablespoons fresh sage leaves, chopped
- 2 teaspoons fresh lemon juice
- 2 tablespoons fresh Italian parsley
- lemon slice
- Scrub the Jerusalem artichokes well and cut crosswise into 1/4-inch rounds. Set aside.
- In a non-stick skillet over medium-high heat, melt the butter with the olive oil. Add the Jerusalem artichokes and half of the sage leaves. Sprinkle with a little bit of salt and pepper.
- Sauté the mixture until brown and just beginning to soften, turning the chokes frequently, approximately 10 minutes cooking time.
- Use a slotted spoon to transfer the Jerusalem artichokes to a shallow serving bowl.
- To the same skillet add the remaining 2 tablespoons butter and sage leaves, fry until the sage darkens and begins to crisp, about 30 seconds.
- Add lemon juice to the skillet, simmering 1 minute.
- Pour the lemon-sage butter sauce over the Jerusalem artichokes, tossing to coat well. Season with salt and pepper to taste. Garnish with the fresh parsley and a few lemon slices.